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Saturday, 24 June 2017

Methi leaves Stir Fry (Vendhaya Keerai poriyal)

This is a very healthy
accompaniment for any main meal with the goodness of methi leaves and dals.The
combination of leafy vegetables and dal create a nutritious side dish. It is
mildly spiced with chili powder and flavored with the tempering made with asafetida,
cumin seeds, onion and garlic. Fenugreek leaves are one of the most popular and
easily available leafy vegetables in India. They are slightly bitter in taste
but the addition of green gram dal reduces the bitterness of fenugreek leaves. It’s
healthy, quick, more than that it’s delicious.

Prep time

Cooking time

Serves

10
mins

10 mins

2
persons

Recipe
type:
Poriyal varieties

Cuisine: Indian

Ingredients

Methi leaves -2 small bunches

Boiled toor dal -1/4 cup

Chopped onions -1/2 cups

Garlic cloves -2 no’s

Red chilies -2 or 3 no’s

Turmeric powder -1 tsp

Red chili powder -1 tsp

Grated coconut -1 tbsp.

Salt –to taste

Seasonings

Mustard seeds -1 /2 tsp

Urad dal -2 tsp

Oil -1 tbsp.

Hing -pinch

Method

1. Separate the fenugreek leaves
from the stems, wash them under running water. Drain and keep it aside for 5
minutes. Chop the leaves and set aside. Boil toor dal separately and keep
aside.

2. Heat oil in a pan and add
mustard seeds to it. When they start spluttering, add the crushed garlic, urad
dal, asafetida, and red chilies. Sauté for a minute.

3. Add the onions and sauté
till the onions become translucent. Add the turmeric powder and chili powder. Sauté
for a while.Add the methi leaves and boiled
toor dal. Add salt and sprinkle some water.

4. Methi leaves get cooked fast, so add the
coconut and enough salt to the stir-fry and put off the stove.

Remove from
the heat and serve hot as a side dish.

Serving
suggestions

It tastes great with plain
white rice or sambar rice, rasam rice. It will be perfect side for the roti
too.